Tuesday, July 19, 2011

Homemade Sugar Free Chocolate Hazelnut Spread!

Can't wait to try this bad boy!
So flippin' good!

Homemade Nutella
Adapted from The LA Times' Hazelnut Chocolate Spread Recipe (and then adapted again by me!)
*1 1/2 cup hazelnuts, toasted and skinned
*1/3 cup cocoa powder
*2/3 cup sugar substitute (edited 7/22- wayyyyy too sweet, 1/4 cup would be fine)
*pinch of kosher salt
*2 tablespoons organic coconut oil

1. Place toasted and skinned nuts in a food processor. Process until the nuts turn into a smooth paste (you may need to scrape the bowl a few times so all the nuts get ground up evenly...this takes a few minutes).
2. When the nuts have been processed into hazelnut butter, add the sugar sub, cocoa and salt. Process again until smooth.
3. Add the oil and process once more. Your homemade nutella should now have a spreadable consistency.
4. Transfer your chocolate hazelnut spread to an airtight container. Storing it in the refrigerator will make it harden up and it won't be easy to spread, but that's the best place to store it if you want your homemade Nutella to last for a while. If you think it will get eaten up in a few days, you can store it at room temperature.

Edited:  I've tried making this a few different times and have a better recipe for you.  Give this one a whirl.

Sugar Free Chocolate Hazelnut Spread Revisited
2 cups hazelnuts, skins removed, lightly toasted or not, personal choice!
1/4 cup cocoa powder
pinch of salt
1 tsp vanilla extract
2 tsp oil ( i used grapeseed, use whatever neutral tasting oil you have)
4-5 tbsp sugar free vanilla syrup, like Torani or Davinci
*have some filtered water on hand too

Grind your hazelnuts (or try almonds!) for awhile until it starts to get buttery. This may take awhile and you'll need to scrape down the sides intermittently.  Don't be lazy about this step or you'll have coarse, grainy hazelnut spread.  ick! Then add in all your other ingredients and pulse until it all comes together.  Taste it at this point and see if you like the flavor.  You can add a bit more sweetener if you desire.  You can also determine if you want it smoother or a bit more wet.  I added about a tablespoon of water at a time until it was the exact consistency I wanted.  I store mine in a glass jar in the fridge. 

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